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Vegetable Risotto

Rated as 5 out of 5 Stars

"A garden fresh meal with crisp vegetables and hearty risotto rice makes it feel like summer all year round. "
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35 m servings
Original recipe yields 6 servings


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  1. Heat broth to boiling; set aside.
  2. Cook mushrooms, bell peppers and onion in oil in large nonstick saucepan until tender-crisp. Add rice; cook about 2 minutes until slightly browned.
  3. Add 1 cup hot broth to rice mixture; cook stirring constantly, until broth is almost absorbed. Repeat, adding 1 cup broth at a time, stirring until broth is almost absorbed, about 15 minutes total. Add spinach. Cook 3 minutes more, stirring constantly, until broth is almost absorbed and rice is tender. Stir in butter, cheese and cream.


  • Tip: For a heartier dish, add a cup diced cooked chicken, bay shrimp or scallops during last 3 minutes of cooking.


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I loved this althought I didn;t make it exactly as written. I left out the mushrooms and spinach b/c my kids wouldn't eat it then. I also substtuted veg broth for the chicken so my veggie daught...